Hainanese Chicken Rice Balls

Mains
Poultry
Rice
Sides/Snacks

Easy Level:

Cook Time:

Servings:

6

Hainanese Chicken Rice is an iconic term to many of us. A true Singaporean dish, most people would have had a taste of this yummy dish!
Take it up a notch and we’re up in making chicken rice balls! Yes you got that right, we’ve found the secret to creating good chicken rice, and that’s all about adding a good percentage of glutinous rice to thai jasmine rice for that ideal ratio/balance. The end result is a light and aromatic rice perfect for making rice balls, which taste even better.
On top of this chicken rice recipe, the other key factor that makes this stand out is the chilli sauce, and we’re quite happy about the mix of chillies, vinegar, and different spices! Not only is this chicken rice balls recipe a tasty one, it’s also made healthier by using less oil while keeping the taste awesome.
So have some fun in making and feasting on tennis ball sized chicken rice balls, with your family this weekend!
This recipe video is brought to you by Great Eastern Life. For more Live Great tips, visit them a greateasternlife.com/livegreat
 

Steps

1

Add 1.5 L chicken stock to 1.5 L water in a pot.
Add 1.5 L chicken stock to 1.5 L water in a pot.
Mark as completed

2

Cut off chicken feet from 1 kampong chicken (1.6 kg), add legs to stock
Cut off chicken feet from 1 kampong chicken (1.6 kg), add legs to stock
Mark as completed

3

Trim off excess fat from chicken.
Trim off excess fat from chicken.
Mark as completed

4

Sprinkle salt on both the cavity and outer surface of chicken
Sprinkle salt on both the cavity and outer surface of chicken
Mark as completed

5

Stuff 20g ginger slices and 20g spring onions in cavity, seal with toothpick
Stuff 20g ginger slices and 20g spring onions in cavity, seal with toothpick
Mark as completed

6

Dip chicken in boiling stock for a few times until skin tightens
Dip chicken in boiling stock for a few times until skin tightens
Mark as completed

7

Add chicken to stock, bring to boil and continue to boil for 10 minutes with lid open
Add chicken to stock, bring to boil and continue to boil for 10 minutes with lid open
Mark as completed

8

Turn off heat, cover the pot with lid, and let it sit for 45 minutes
Turn off heat, cover the pot with lid, and let it sit for 45 minutes
Mark as completed

9

Add 450g thai jasmine rice and 50g glutinous rice to bowl, wash and soak in water for 1 hour
Add 450g thai jasmine rice and 50g glutinous rice to bowl, wash and soak in water for 1 hour
Mark as completed

10

To blender add 3 red chillies, 3 chilli padis, 30g ginger, 5 cloves garlic, juice from 5 calamansi, 2 tbsp white vinegar, 1 tsp salt, 1 tbsp sugar and 4 tbsp stock from cooking chicken
To blender add 3 red chillies, 3 chilli padis, 30g ginger, 5 cloves garlic, juice from 5 calamansi, 2 tbsp white vinegar, 1 tsp salt, 1 tbsp sugar and 4 tbsp stock from cooking chicken
Mark as completed

11

Blend until smooth and mix in 1 tbsp sesame oil, set chilli sauce aside
Blend until smooth and mix in 1 tbsp sesame oil, set chilli sauce aside
Mark as completed

12

Drain soaked rice
Drain soaked rice
Mark as completed

13

Heat 2 tbsp shallot oil in wok, add 20g ginger slices, 1 bulb garlic cut into half and add drained rice
Heat 2 tbsp shallot oil in wok, add 20g ginger slices, 1 bulb garlic cut into half and add drained rice
Mark as completed

14

Stir fry until fragrant, and transfer to rice cooker
Stir fry until fragrant, and transfer to rice cooker
Mark as completed

15

Add 4 pandan leaves (tied into a knot) and 1 litre stock from cooking chicken. Start rice cooker
Add 4 pandan leaves (tied into a knot) and 1 litre stock from cooking chicken. Start rice cooker
Mark as completed

16

Transfer chicken to ice water and let it soak for 15 minutes to cool down
Transfer chicken to ice water and let it soak for 15 minutes to cool down
Mark as completed

17

Cut 1 cucumber into slices and layout on plate
Cut 1 cucumber into slices and layout on plate
Mark as completed

18

Remove chicken from ice water, remove spring onions and ginger slices from cavity, cut chicken up into serving portions
Remove chicken from ice water, remove spring onions and ginger slices from cavity, cut chicken up into serving portions
Mark as completed

19

Mix in bowl ¼ cup stock from cooking chicken, ¼ cup light soy sauce, 1 tbsp sugar and 1 tbsp sesame oil
Mix in bowl ¼ cup stock from cooking chicken, ¼ cup light soy sauce, 1 tbsp sugar and 1 tbsp sesame oil
Mark as completed

20

Drizzle sauce over sliced chicken and garnish with fresh coriander
Drizzle sauce over sliced chicken and garnish with fresh coriander
Mark as completed

21

Remove aromatics from rice, loosen and let it cool down for 5 minutes
Remove aromatics from rice, loosen and let it cool down for 5 minutes
Mark as completed

22

Roll rice into 6 cm rice balls, serve with chilli sauce and chicken
Roll rice into 6 cm rice balls, serve with chilli sauce and chicken
Mark as completed

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